Summertime Love Jammy Sponge
Oh my......have I introduced you to the most mouth-wateringly fresh and beautiful jammy sponge?! Cross my heart, this classic, old school one-of-a-kind taste sensation will take you back to the sentimental gates of baking heaven, and it is the perfect balance of gluten free naughty and nice. There is vitamin C and antioxidants in the blueberries and the taste of home-made jam and fresh berries will take your breath away! Enjoy on it's own or with some pure organic cream, and serve with lots of heartfelt love and joy. BB xxx
1 cup organic butter, softened
1 cup caster sugar
4 large free-range eggs
1 cup gluten free self-raising flour
½ teaspoon baking powder
2 tablespoons of milk
1 teaspoon vanilla extract
1/2 cup desiccated coconut
1 cup blackberries
1/2 cup caster sugar
The Bondi Baker Method
Step 1- Grease and line the bottom of a 13 x 22cm loaf tin and preheat oven to 150 degrees fan forced.
Step 2- Cream the butter and sugar together until lfluffy, then beat in the eggs, one at a time. Fold in the flour and baking powder, add the milk and the vanilla extract, and mix again. Pour into the lined tin and cook in the oven for 30 minutes.
Step 3- Mash the blackberries and sugar together in a small pan, using a potato masher, and bring everything to the boil. Turn down to a medium heat and simmer for about 20 minutes, stirring occasionally, until lovely and thick.
Step 4- Once the cake is cool, generously spread over the jam and sprinkle the desiccated coconut and serve! Yum!!!!!!!